Universal service protecting and recording check and receipt.



A. N. E. B008. UNIVERSAL SERVICE PROTKECTING AND RECORDING CHECK AND R ECEIPT.

APPLICATION FILED IUNE-I. |915K Patented Feb. 26,' 1918.

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Paten Feb. 26, 1918.

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UNIVERSAL SERVICE PROTECTING AND RECORDING CHECK AND RECEIPT.

APPLICATION rfLo-1uNE1u. 1915.

Paten Feb. 26, 1918.

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I www APPLICATION FILED JUNE I |915.

Paented Feb. 26, 1918.

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"UNIVERSAL SERVICE PROTECTING AND RECORDING CHECK AND RECEIPT.

APPLICATION FILED IUIIE I8. |915.

' Patented Feb. 26, 1918.

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i UNIVERSAL SEBTCE PROTECTING AND RECORDING CHECK AND RECEIPT.

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Specicaton of Letters Patent.

atented Feb. 215, 19rd..

Application :filed June 18, `1915.` ASerial No. 34,783.

Be it known that l, AUGUST N. F. Boos, a citizen of the German Empire, and a resident of the borough of Manhattan, city, county, and State of New York, have invented certain new and useful Improvements in Universal Service Protecting and Recording Checks and Receipts, of which the following is a speciiication. y

'I his invention relates to improvements in and relating to restaurant checks. and rey actions of the various departments of the` institution, such for instance as the service floor, the kitchen, wine department, cigar department, service bar, store-roo1n, bookkeeping department, etc. In such checks and systems as heretofore used, there has been much opportunity for fraud, mistakes, overcharges, etc., and it is an object ofthe present invention, therefore, to provide a check of this character by which a systematic` record of the various `purchases may be kept,`the time,the day, month and year of issuance and payment of the check, the name and address of the business, the number of the waiter, and the number of the check, changes or returns in the orders, and other conditions relating to the service, may be made a permanent record, and a receipt issued to the customer which will show the date of the meal, the amount of the purchase, the number of the waiter, and the check, and so forth. A further object is to provide such a check which will beless liable to fraud as with such checks as Iheretofore in use, and which will greatlyfacilitate the service of the restaurant and the keeping of the records thereof.

vVith these and other objects in view, my .invention is shown in the accompanying drawings, and will be hereinafter more fully described and finally pointed out in the claims.

ln the drawings,

Figure 1 is a plan view of the blank check;

Fig.2 shows the same after the order is written thereon, together with the amounts;

Fig. 3 showsthe same` after being totaled and ready for examination and payment by the customer, with perforations for'enabling the 'separating of the receipt therefrom;

Fig. 4 shows the same after payment and `with the customers receipt separated therefrom;

Figs. 5 to 8 show the check used for a charge customel1 and unperforateol;V

Figs. 9 to 12 show the check as used when several persons are served and changes are made therein;

Figs. 13 to 16 show the check as used when several persons are served and when changes are made and returns made therein;

` Figs; 17 to 20 show the check used where a mistake has been made and it has been necessary to cancel one check because of the great number of changes and issue a new check; and a Figs. 21. to 24 show the check as used when a large number of persons are served, and it is necessary to issue more than one check tocontain all the various items.

Similar reference characters indicate cor responding parts throughout the several figures of the drawings.

Referring to the drawings and more particularly to Fig. 1 thereof, the check 30 is provided at the upper end thereof with a space 31 in which is printed the name of the restaurant, the proprietor thereof, and other advertising -inatters as may be desired. A

`second space, which is divided into two parts 32 and 33, is provided beneath the said space 3l, the part at the left being for the guests name and the part atthe right being for the amount of the purchase. nother division is provided beneath the said parts 32 and 33, and is divided into three spaces 311, 35 and 36, the space at the left containing the words Time when check did come in use or words of similar phraseology, the middle space containing the words Time when service is completed and check payable, and the space to the right containing the words Waiter No. and the number of the Waiter.V A portion of the check is provided beneath the said spaces V34,' 35 and 36 and is of sufficient Width to have stamped thereon, twice, the Atime when tions 40, 41 and 42. The Word Changes is provided at theupper space 39-at the head of the portion 40.- At thehead of the portion 41 the name of the meal. is (printed as the saine Vis to be served, and beneath the same is Written the order 'of the guest. The amount of .the order is Written in the column 42. Beneaththe -portion 40is provided a space 43, VWhich is'adapted to contain the n total ,of the changes, and beneath the portions 41 .and 42 are provided two spaces 44 and 45, one adapted to contain the number 'of persons being served, and the other the total amount purchased. A space 46Y is provided beneath space 43, and Vtvhi'ch contains the Words Waiter No. and the number of the Waiter. Beneath the space 44 is provided a space 47 which contains the abbreviationsY Ch. No. and the' number of the check, and beneath the space is provided a space 48 Whichis adaptedto contain the total purchase, it any changes .are made therein.. A space 49 is provided at the bottomV of the check beneath the spaces 4G, 47 and 48, on `which is preferably printed the nameof the restaurant Vand the proprietor. Referring to Figs. 1 to 4, Which show the Avcheckas used for a single guest, Fig. 1 'shows the check with the number of the check .thereon and the number fof the Waiter, and before the `guest has= given his order. The Waiter then Writesthe name of the guest in the space 32, and after ascertaining and Writing down the guests'order, he stopsV on his Way .to having the same filled,` at the desk i of the cashier or other .person designated and has the time stampedtivice in the space 37, .as indicated at 50, .and the amounts 'of the purchases place'din the column 42, as at 51. Whe'nthe guesthas indicated that he Jd'oes Y' not, d `esireV `any further orders, the Waiter Y V again V.ta-loes' the check to the cashier and has the'amount of 'the 'order totaled and the total amount placed -in the space 45 and also Y f in the space 33 ofthe receipt portion 53. .1n

the space 37 atthe right ot' the time of is'suance yof tl-recheck'is stamped the time when the servic'eis 'completed andthe date, and at `the same time suitable instrument makes asres o'f perforations 52 across the vcenter bill.

body portion and gives the Waiter the correct amount, together with the .said body portion. 1f desired the diierent waiters may have dierent colored checks, and the dilerent departments of the restaurant employ different colored inks, which will aid in the systematization.

In Figs. 5 to 8, the check is shown as in use `Y for more than one person, and wherein the same is to becharged against the account; oi

'Y the guest. The operation is similar to that shown with reference to the above described procedure, With the exception that the guests nameis not placed on the space 32 until after the meal is completed, and he has cxamined and verified the various purchases and the total, whereupon he signs his name in the space 32 and the check is put :may as evidence of the service and for future use. Also the perforations are not made across the 'space`37 until the check is to be paid, Whereupon the same may be placed therein and the receipt portion severed, and the same may be given as a receipt for vthe payment of the service is only stamped once in this case at the' time of the meal, and the second space is stamped when the bill is paid.

In Figs. 9 to 12, `a procedure is shown wherein an error has been made in checking the amount of the order, and also wherein 'certain orders are brought which are not Wanted or where the'guest changes his mind. In Fig. 9 the Waiter has placed the orders on the check and has had the time stamped thereon. After .the amount of the purchases has been placed at the side ot the order, it is 'found there 'is an error, the asparagus for a certain number of persons being priced at $2.20, which, however, should be $1.20, so that in the column 40 there is placed at the lsideof the Word Asparagus ythe difference foi $1.00, which is to be subtracted from the total amount of the check at the completion of the meal.

1n Fig. 11 certain additions have been. made 'to the order, and it has been found that the Waiter has misunderstood the guest and jhas brought a quart ci Wine of a different brand than that 'desired by the guest, which is priced at $3.150. This is marked with the abbreviation "Rtrn., indicating that the vsame is returned, in the changes column, as

indicated at 55, and the name of the Wine deslred Visthen placed in the list of orders and the difference in the amount, which in The' time of the completion of the this case is $.25 more than the wine returned,

is written in the column or the amounts 'ot' the order. It will be seen that if the cost ot' the wine desired were less than that of the Wine returned, this amount would be lplaced in the changes column, to be deducted/from the total at the completion of the meal.

ln Fig. l2, the check is shown with the receipt portion severed and with the total of $16.00 in the space 45 and the corrected total of $15.00 in the space 48.

ln Figs. 13 to 16 there is shown the same procedure under slightly different Vcircumstances. The waiter has written the orders on the check, as indicated in l? ig. 13, and as he has understood and filled the order. Upon serving the order, the guest finds that the waiter has brought broiled salmon, whereas he has ordered boiled salmon, the price of the broiled salmon being $1.60 and the price ot the boiled salmon being $1.50. ln the changes column at the side of the order Broiled salmon is written the abbreviation Rtrn, to indicate that the same is returned, and the amount oi' the purchase, $1.60, which is to be deducted from the total, and in the changes column at the side of the order Boiled salmon is written the word Exchange Also one of the others of the party has vfound that the Waiter has brought one portion of boiled codlish Whereas he has ordered a portion of special codtish. The difference in the cost of the Asame being 5.05, the amount $.75 of the boiled codsh is placed at the right of this order, and the amount $.05 is placed at the right of the special codsh order, `thereby making the amount ot the transaction a total of 5.80, the exact cost of the special codlish. The total of the bill $8.55 is placed in the space 45, and the corrected total $6.95 is placed in the space 48.

ln Figs. l? to 20, the procedure is shown wherein it has been necessary to cancel one check and issue another' therefor. Ilhe Waiter in this case has had so many return orders that he could not place more orders on the check, so that the tirstcheck issued is stamped Cancelled and underneath the same is written the word Transferred and the words See No. and the number oli the new check issued. As the checks are later gone over by the bookkeeping or controlling department and such canceled checks appear, the records are correspondingly cor rected and the checks are stamped Corrected, and the cause of the mistakes is then investigated, and thereupon the word Investigated is stamped upon the check. The new check brought in use and shown in Fig. 19 has stamped thereon the time oit if*- suance of the same, which is also the time of canceling the rst issued check. lin this contain all of the orders, a single check is iirst made out in the usual order, and upon Filling up, the' same is totaled, and the orders are continued on a second check, and if necessary, on a third check and so forth.

The totaler all the checks is then placed on the last check, as shown in Fig. 23,'an`d the words Transferred to No. and thenumber indicating` the last check, are placed on the iirst check, and when the meal is completed and the check paid, the receipt of the last check which has been perforated is given to the member of the party paying the same.

`With the use oli' my improved check, it will be seen that a very complete record of all of the purchases made and changes and returns therein are very accurately kept, and at the same time a receipt is provided for the guest, both the receipt for the guest and the check for the restaurant containing the time and date of issuance of the check and the time ot the completion of the meal.

l have illustrated very satisfactory form of my invention, but it is obvious that changes may be made therein within the spirit land scope thereof, as defined in the 1 appended claims.

l claim l. A service check for restaurants and the like comprising a ticket and a coupon, the coupon bearing printed matter constituting a guests receipt portion and ticket bearing printed matter constituting awaiters check, the adjacent portions of the ticket and coupon being appropriately designated to receive duplicate marks one above the other indicating the time of beginning and completing a certain service, the adjacent por tions of said ticket and coupon permitting the simultaneous entry of said duplicate marks, a check number and a waiters identifying number on `the guests receipt portion and on the waiters check portion respectively, spaces appropriately designated for the entry of items on the Waiters check portion and spaces appropriately designated for the entry of the total on said guests receipt portion and waiters check portion respectively. y

2. A service clieckior restaurants and the like comprising a ticket and a coupon, said ticket and coupon having an indicated line of separation therebetween, the coupon bearing printed matter constituting a guests receipt portion and ticket bearing printed matter constituting a waiters check, the adjacent portions ot the ticket and coupon being appropriately designated to receive duplicate rmarks one above the other indicating the time ofibeginning and completing a certain, service, Ythe adjacent portions of said ticket and coupon permitting 'the simultaneous entry of said duplicate marks, a check number and a Waiters identifying number on the guests receipt portion and on the Waiters check `portion respectively, spaces appropriately designated for the entry of items on the Waiters check portion as my invention, I have signed my name in 15 presence of two subscribing- Witnesses.

AUGUST N. E. BOOS. Witnesses Jos. BISBANO, D. LEWIS MATTERN.

i Copies vof this patent may be obtained forrve cents each, by addressing the Commissioner of Patente, A Washington, D. C. Y 

